Young women with a love of steaks, lamb chops and hamburgers may be putting themselves at a higher risk of breast cancer.

A study of almost 90,000 US women – published online in the British journal BMJ – is believed to be the first to show a link between red meat in early adulthood and breast cancer.

More than 2800 cases of breast cancer were found in the female cohort, aged 26-45, with each serving per day increase in red meat associated with a 13 per cent increase in the risk of breast cancer.

Women who ate one serving of chicken, fish, nuts or legumes instead of one serving of red meat were 14 per cent less likely to be diagnosed.

Maryam Farvid, from the Harvard School of Public Health, said the findings suggested women should replace red meat with chicken or fish.

“Replacing red meat with a combination of legumes, poultry, nuts and fish may reduce the risk of breast cancer,’’ the study found.

However, Australian health experts warned women should not be scared off red meat.

Cancer Council Queensland chief executive Professor Jeff Dunn AO said the study findings were not consistent with other similar studies.

“There are two key points Queensland women should take away – the first is the need for ongoing research into the association between red meat and cancer risk,’’ he said.

“The second is the importance of a healthy diet and weight, by following national dietary guidelines on meat consumption, which recommend moderate consumption of lean red meat and limited consumption of processed meats.”

“Moderate consumption … is 65g to 100g of cooked red meat, three or four times a week.’’

Kim Ryan consumes about three serves of red meat a week.

“I know how important it is to maintain a healthy diet … I do try to limit my red meat,’’ she said.